Sweet Potato Crust is a Must

Sweet potatoes are incredibly versatile, naturally sweet, loaded with nutrients and fiber, and low in calories. Really, what’s not to love?

Rebecca Longshore

October 25, 2016

Whether perfectly roasted, made into gnocchi, whisked into a pancake batter, or sliced into chips, this humble ingredient continues to reach beyond my expectations with each dish I try. Well, once again, it did more than impressed me, it wowed me!

Photo: Rebecca Longshore

The whipped egg and milk combination sunk down perfectly in between the slices of sweet potatoes to create a perfectly tender crust (that holds together) on the bottom with a chip-like consistency around the edges. The filling is from our Spinach and Feta Quiche.

1. Preheat the oven to 350°, then peel and slice sweet potatoes. I sliced mine using a mandoline, but a knife works great as well. The mandoline speeds up the process significantly and gives you even slices. Coat a pie dish with cooking spray, then fill the bottom of the dish with a layer of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Once the entire dish is filled, coat one more time with cooking spray. Bake for 20 minutes. Turn heat up to 375°.